Tomato Olive Cod Bake

Flaky fish in a garlicky tomato and olive pan sauce. Choose a small dish so the tomatoes make a sauce rather than drying out.

Why you’ll love this recipe

• Flaky fish in a garlicky tomato and olive pan sauce.
• Choose a small dish so the tomatoes make a sauce rather than drying out.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz cod, two fillets
• 2 tomatoes, diced
• 1/4 cup olives, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 400°F

   Heat oven to 400°F. Toss tomatoes, olives, garlic and oil in a small baking dish.

2. 02

   Bake 10 minutes until the tomatoes begin to soften

   Bake 10 minutes until the tomatoes begin to soften.

3. 03

   Cook it through

   Nestle cod into the vegetables and spoon a little tomato juice over it.

4. 04

   Bake 12–15 minutes more until the fish reaches 145°F

   Bake 12–15 minutes more until the fish reaches 145°F. Serve with the tomato pan juices.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Choose a small dish so the tomatoes make a sauce rather than drying out.

Make it your own

Use salmon fillets and cook to the same 145°F endpoint.

What to serve with it

Let the dish settle briefly before dividing into portions. Serve from the baking dish while the top is still warm; extra vegetables alongside are optional groceries.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.